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–+ servings
Pierogi Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Smoked Kielbasa and Crispy Pierogies Sautéed with Pierogi Olive Oil Blend

Smoky kielbasa, golden pierogies, sweet onion, and tender cabbage come together in a skillet finished with the cozy dill-and-garlic character of Pierogi Infused Olive Oil Blend.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Classics, Eastern European, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon Pierogi Infused Olive Oil Blend
  • 1 tablespoon unsalted butter
  • 14 ounces smoked kielbasa sliced into 1/2-inch rounds
  • 1 pound frozen cheese pierogies
  • 1 medium yellow onion thinly sliced
  • 2 cups shredded green cabbage
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried dill
  • 2 tablespoons water
  • 2 tablespoons sour cream for serving
  • 2 tablespoons chopped fresh parsley for serving

Equipment

  • 1 Large skillet 12-inch or larger
  • 1 Spatula for turning pierogies and sausage
  • 1 Cutting board for slicing kielbasa and onion
  • 1 Chef Knife for prep
  • 1 set Measuring spoons for oil, butter, and seasonings

Method
 

Instructions
  1. Heat 1/2 tablespoon of the Pierogi Infused Olive Oil Blend in a large skillet over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 4 to 5 minutes; transfer to a plate.
  2. Add the butter and the remaining oil to the skillet, then place the frozen pierogies in a single layer. Cook until the bottoms are deep golden, 3 to 4 minutes per side, then transfer them to the plate with the kielbasa.
  3. Add the onion and cabbage to the skillet with the salt and black pepper. Cook, stirring often, until the onion softens and the cabbage starts to caramelize, about 6 to 8 minutes.
  4. Stir in the garlic and dried dill and cook for 30 seconds until fragrant. Add the water and scrape up any browned bits from the bottom of the pan.
  5. Return the kielbasa and pierogies to the skillet and toss gently until everything is coated and heated through, about 2 to 3 minutes.
  6. Serve hot with sour cream and parsley on top.

Notes

Frozen pierogies brown best when they go into a hot skillet and are not crowded. If your pan is small, work in batches so the edges stay crisp. The blend brings the dish into its pierogi-inspired lane with savory onion, garlic, dill, and herb notes.

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